Made with a broth infused with ginger, garlic, chiles, star anise and more, you can imagine the magnificent flavor of this Spicy Vietnamese Chicken Noodle Soup. Through food, Dorie Greenspan shares the Vietnamese influence on the French.
Food Revolution Day
Today is Food Revolution Day and one of my FFwD friends, Mardi, is leading us in the mission to stand up for real food and to keep cooking skills alive. As we have cooked our way through Dorie Greenspan’s Around My French Table, we have created dishes ranging from gourmet, restaurant worthy to simple, homey comfort food. All have one thing in common, they are made from pure, wholesome ingredients. And Mardi has challenged up to remake one of our favorites from the past or try a new recipe from our French tome. I went back to this Spicy Vietnamese Chicken Noodle Soup.
Spicy Vietnamese Chicken Noodle Soup
This Asian soup recipe was the 3rd ever recipe in our FFwD queue. Many of my dear Dorista friends were not even members yet! I thought my food styling was pretty keen. Haha. But looking back, I’m relieved I took the bowl outside for some natural light. I thoroughly enjoyed this broth infused with ginger, garlic, chilies, cilantro, star anise and coriander seeds. Shredded chicken, rice vermicelli along with some lime juice and fish sauce finished this off this incredible soup. The picky Mr. Bill had raved about a shrimp version of this soup when we created for a Thai themed dinner at our home many years ago. Maybe the cocktails mellowed his taste buds that evening so long ago as he wasn’t as thrilled with this soup. Though I kind of doubt my beer drinker indulged in any Thai cosmopolitans. And that first version had shrimp and mushrooms…both on his “faux” allergy list. Harumph. But this Dorie do-over was part of our Mother’s Day menu. Guess who gets her way on that day? Yup, you’re exactly right. Although, come to think of it, I get my way most every day!
Serves: 4 servings
- 12 fresh cilantro stems
- 1 teaspoon whole coriander seeds
- 1 yellow onion, chopped
- 1 (1-inch piece) ginger, peeled and minced
- 3 garlic cloves, minced
- 1 tablespoon minced fresh lemongrass
- 2 dried red chilies
- 6 cups homemade or less-sodium chicken broth
- 1 can coconut milk
- 4 tablespoons fish sauce, divided
- 1 teaspoon packed brown sugar
- ¼ teaspoon ground white pepper
- Salt, to taste
- 1 lb boneless, skinless chicken breasts
- 5 ounces dried rice vermicelli noodles
- 4 -6 tablespoons fresh lime juice
- ¼ cup chopped fresh cilantro leaves
- Serve with: fresh mint leaves, hoisin sauce, and/or sriracha hot sauce
- Wrap the cilantro stems and coriander in cheesecloth and tie with a piece of twine. Place in a large soup pot with the onion, ginger, lemongrass, red chilies, chicken broth, coconut milk, 2 tablespoons fish sauce, brown sugar, white pepper, and a pinch of salt. Bring to a boil.
- Once boiling, add the chicken breasts and reduce the heat to a simmer. Simmer for 15 to 20 minutes or until the chicken breasts are cooked. Remove the chicken breasts and allow to cool. Once cool, shred the chicken and return it to the soup. At this point, the soup can be refrigerated if not serving immediately.
- Bring a large pot of water to a boil and add dried rice vermicelli noodles. Cook according to package directions and drain in a colander. Set aside.
- Add the remaining two tablespoons fish sauce to the soup and add fresh lime juice to taste. Stir in the cilantro leaves and add more salt if needed.
- Divide the cooked vermicelli noodles between 4 large bowls and ladle the hot soup over the noodles. Garnish with mint leaves and serve with lime wedges, hoisin sauce, and/or sriracha.